Why am I eating yogurt while my co-workers eat pizza?

I can't see how that would help

sometimes i like yogurt better than pizza! ok no this isn't the norm or anything but it happens.

I just are yogurt and I miss Mandee

i just are strawberry, the best kind of yogurt

I just are a banana and walnut cake, delicious...

i are a chicken and green salad and a bread n butter pudding

Solution would be pizza-flavored yogurt, yes?

No! Pizza is much more than flavor, it's about texture and community. Things that yogurt can't provide.

i'm flask shaped btw

America underrates plain yogurt.

it does. i use it a lot, sometimes as a substitute for sour cream.

Yogurt is for WOMEN!

haaa

i only eat plain yogurt
partly b/c flavoured yogurt is full of sugar or sugar-substitute and partly b/c yeah srsly that shit is for girls but really b/c the good stuff is never the flavoured stuff

I just had two scrambled eggs, three slices of bacon, two cups of coffee and a glass of grapefruit juice. I won't need to eat for HOURS.

Damnit if breakfast isn't the best meal of the day.

i are a poached egg (sort of, still trying to perfect this) and 2 cups of coffee.

wait i meant 3 cups.

how do you poach em tehresa? i have never mastered the swirly vortex thing

swirly vortex + vinegar in water => never works for me either : /

i boiled water in skillet w/ a little vinegar then cracked egg into a little bowl and sort of eased it into the water. i tried two - one came out too spread out but the yolk was overcooked, the other looked a little better but lost some of the white and was a little undercooked.

wait waht is swirly vortex?

use a ramekin

like, put the ramekin into the water and let it cook in there? hmmmmm.

swirly vortex = tall pot full of boiling water, get wooden spoon and stir in circles until a WATER TORNADO is formed, crack egg directly into center*

*NB i have actually seena short-order chef do this, without even looking - perfect every time

that sounds like the most dramatic and exciting way to make eggs and i am going to try it for sure

Vortex is the way, although you can crack an egg into some cling fling and lower that into the water to get a very pleasing shape (release it from the plastic once the white has started to colour.

poach poach poach

i had eggs and bacon this morning too! it was perfection

CLING FLING

I've always found that a high rolling boil with about two tablespoons of vinegar per quart of water (guestimation) works well. the ramekin idea sounds solid, but I've always been able to make it work with a gentle slide from a cereal bowl.

Guys, you all need the Calphalon One egg poacher!! My wife has this. Poached eggs galore!

no vortex no credibility

cheaters.
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my mom and grandma is/was ace free-hand egg poachers. i am going to be a failure if i do not master this.

did mandee quit ilx?

cheaters.
xpost

Do you want to follow rules, or do you want some POACHED EGGZES!!?

Pancakes Hackman, what your wife has is an egg coddler not an egg poacher, a common misconception even by the manufacturers of such devices.

plain yoghurt >>>>>>>>>>>>>>>> any kind of sweetened or flavored yoghurt

All I know is that the results are delicious over some freshly-made wheat toast and with a cup of coffee.

o. nate, u mad. Stonyfield organic fat-free vanilla = the best yogurt ever.

Indeed, a fine and tasty way of cooking eggs (also small, individual steamed puddings), they don't have the slight vinegary tang of a poached egg, but everything in it's place.

This is not as extravagant as it sounds: if you are a regular fan of poached eggs, it is totally worth investing $15 in an egg poaching pan, or even just dip-in poaching cups. And I say that as someone who was never all that bad at just poaching in a little saucepan.

There is also some kind of method that involves poaching the egg inside some kind of sandwich bag or cling wrap, but that is (a) gross, and (b) will eventually cost you as much in bags/wrap as a cheap egg poacher would have run in the first place.

i wld like a v small egg poaching pan

i think the thing is with these big pans, whether they are coddlers or poachers, is that they are so big! who needs to poach 6 eggs at once! that seems extravagant. but i do not have kids. maybe if you were into making poached eggs for your family. ok i get this. but it still seems like something that is in the wedding present file re: kitchen equipment.

o. nate, u mad. Stonyfield organic fat-free vanilla = the best yogurt ever

This reminds me of a corollary to my previous post:

whole milk yoghurt >>>>>>>>>>>>>>>>>>>>>>>>>>>> low-fat or fat-free

lol my grandma was a 6-at-a-time poacher. (nb she had 6 kids, and lots of grandkids).

Stonyfield organic whole-milk plain yoghurt = yumm

Mr. Que has an egg poaching pan that he has used approximately twice. Highly overrated.

Mr Que needs to make you an individual spotted dick in it.

i didnt quit ilx!! i am just HOMO 2 now instead of 'mandee'

Ed we don't have spotted dick in our house

also, i have only used egg poaching pan 2x b/c i fell out of the habit of egg poaching.

But wait I thought you abandoned it for old-fashioned (i.e. first crack into ramekin, then slide gently into simmering water) poaching?

Oh and for the record I would eat all these spotted dick.

no i think i just stopped poaching eggs. the one thing i remember about the pan though is it's a bitch to clean

also all my coworkers ate pizza and cake for lunch! i had a veggie sandwich and grapes. no yogurt.

also ramekins are better than the pan, but i am intrigued by swirling whirlyness

my coworkers ate pizza too and i fucking didn't

so go buy some pizza. this is america, pizza is everywhere.

cake @ work is hard to not partake in i gotta say

i live in constant wftness re: what my coworkers do and do not eat

but then they prob think i'm a bit weird b/c i eat either like i live in a space station or like salad greens are going outta style

what constitutes eating like you're in a space station? lots of dried food? i always thought astronaut food was so awesome in theory and so awful in actuality.

ok a really awesome space station
yknow fruit leather, dates, nuts, cheese, straight-up boringland protein shake stuff, rice cakes
FUEL

<3 fruit leather!
tj's has fiber-added fruit leather, too!

poached eggs to me seem only like something i wld make if also making them for someone else. but this is the case for almost everything. hence above situation abt food.
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I prefer to think of (most of) that as "Irish monks discovering the north Atlantic in the 6th century" food...lots of nuts, cheese, dried meat, and such. Protein shake stuff and rice cakes are very space station though!

I've never poached eggs. I read a recipe for poaching them in tomato sauce though, that sounded good...anyone done it with sauce instead of water?

i can't wait to go into space

oh i was shakin things up this wkend with some really amazing red grapefruit, which i never buy, but they looked good. and they were good. no sugar required.

i think i'm going to get back into yogurt + protein powder for breakfast.

i did this once, from Mark Bittman, it was sorta meh

56 Make a fast tomato sauce of olive oil, chopped tomatoes and garlic. Poach eggs in the sauce, then top with Parmesan.

so glad the time for fresh local awesome not$$ berries is almost here

I can't decide if what I'm really craving right now is a cupcake, spicy sopprasseta (sp?), or a pupusa.

I really really really want the pupusa maybe the most but there aren't any nearby :(

um pupusa sounds real good

oh god with the tasty tangy cabbage that comes with it I WANT SOME NOW

I use an egg coddle-poacher at least once a week, usually employing two of four cups.

Toast with thin spread of hot mustard; eggs coddled in butter; smoked salmon; dill; sprinkling of roe

stop making me want to be a better food person

cause that sounds like something i am capable of making

This "eggs coddled" thing is new to me but it sounds adorable.

one Nabisco, two cups

Rrrobyn, that dish is basically the manpower equivalent of tossing an egg on a piece of toast, except that you grab a packet of smoked salmon on your way home the day before. (The dill and especially the roe are totally unnecessary.) Getting fancy would probably involve combining mayo + lemon juice + loads of blendered dill to create a thinned-down sauce.

When coddling eggs, a small knob of butter in the bottom of the cup aids release and flavour.

oh that sauce is a good idea! i find that i often want something like hollandaise but in fact don't like hollandaise after a couple bites (which is sad but what can i do), but this sauce sounds like a lighter exciting alternative. i do want all this on an english muffin tho

A good way of doing lighter hollandaise is to make it in the blender. just start the egg yolks going and pour on the melted butter. Makes it frothy and no messing around with bain maries.

poached eggs + english muffin + bechamel

maybe with a little melted gruyrere and speck?

or mornay

Ha, rrrobyn, some random column somewhere totally converted me to the easy thin-mayonnaise sauces -- they're great. You just add lemon to mayo until it thins down into something kind of like tzatziki / yogurt sauce, and then stir in a crapload of ... any taste you want. It's the best way I know to efficiently smother something in whatever herb you want it smothered in. (And I am totally partial to using the sauce as nothing more than a neutral conveyor of way too much dill.)

it is also v close to sauce for putting on salmon (or other fish for that matter) before you bbq it! can add garlic etc. so good.

I would probably do that with yogurt, I've recently discovered that you can add yogurt to almost anything and it tastes better! Also, my new disgusting unhealthy midnight snack consists of chicken broth, cumin, paprika, and yogurt.

yeah how much mayo are you required to use? i am really not a fan of mayo.

i am not a fan of mayo either but mostly b/c of its texture and when it dominates whatever it's on/in. in a sauce lik this it seems different, better.

yes, definitely. but potato salad... ugh. i only like the vinegar/herby kind.

half and half mayo and yoghurt is a good way of lightening up mayo. Finding good mayonaise is too. Not sure if you can get Delouise et Fils over there but if you can you'll never go back to helman's.

Yoghurt/mayo mix goes double for potato salad.

or you can make your own mayo which is very easy

i am traumatized from when i was a kid and my mom would make me make the ranch dressing w/ the powder and mayo and milk in the shaker thing and then i'd get mayo all over my hands and it was so smelly and gross and even after washing you still feel like, tainted by mayo.

tainted by mayo.

that's great!

Even before you've added enough lemon to get down to a runny cucumber-sauce consistency, it tends to taste more tangy than mayonnaisey, so mayo-haters tend to be okay with it. Using yogurt in the mix also seems like a good way to get it away from the mayo taste while still keeping it thick. Another nice thing here is that if you're adding enough flavor to it -- herbs, soy, wasabi, whatever -- that'll dominate the taste, so the whole eggy-vs.-tangy spectrum of the base won't be quite so critical.

(Another part of why this is so easy is that you can just stand there and mix the stuff, taste it, "needs to be thinner," add lemon, "shoulda put in more wasabi," add wasabi, etc., until it's just right.)

how long does it keep?

i love dill. i want to try this.

I want yogurt pizza now

yogurt pizza would totally be the turkish way.
i know it would be good.

I'm pretty sure I've had a flatbread with a yoghurt sauce. Greek yoghurt is immensely versatile and it lasts a lot longer than homemade mayo, anyway.

I'm sure Ive seen pizzas here that have tandoori chicken with raita sauce blobbed over it, so theres a sort of yoghurt pizza also.

BTW another tip with poached eggs: make sure they're as fresh as you can possibly get. The more stale eggs get, the more watery the albumen goes, which leads to eggy mess instead of poachy goodness.

Homemade mayonnaise doens't really keep, it is made wth raw egg, yo make it, you eat it, job done.

i meant the mayo-lemon combo thing.

you can keep homemade mayo in the fridge a couple days to up to a week

hmmm, couple of days maybe. I have never really bothered trying as it is so easy to make.

I've never understood the mayo loathing, maybe mayo here is better or I'm not fussy about it, I dunno.

speaking of yogurty things, the lovely Emma B has taken to making "creme Budwig" every morning, and it's really good! the ingredients:

- plain low-fat yogurt
- tablespoon of olive oil
- oat flour or wheat germ
- chopped bananas + one other fruit

all mixed together

oh yeah, plus lemon juice

for oat flour or wheat germ you can put any kind of seed (flax, sunflower seed) in a coffee grinder

mmm yum i used to eat this minus the olive oil and plus honey.

i think the olive oil's important but i don't know why; if you do use the oil though be sure not to use full-fat yogurt or it's a total overload

my lebanese friend's family regularly kept strained yogurt with a dash of olive oil over it in their fridge as a morning staple.

this thread inspired me to make a good dinner for myself + bandmates last night, which included a tomato & yogurt salad + salmonnnn with lemon, garlic and dill + fresh briefly sauted greens + bakery bread & butter - omg summertime!

that was like the first time in months that i've made a full meal with a number of separate dishes. i am thinking that maybe i need a family or something just so i eat more interesting and good things

lebneh!
so good, so easy to make, so going to make it this wkend
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yes! i often think it is lame to go to all the effort of cooking an extensive meal that is just for me... esp since i learned to cok for 5 people.

yesterday i had pizza AND yogurt

Did you put the yoghurt on the pizza, or dip the pizza slices in the yoghurt?

I'm one of those high-metabolism pizza eating jerks.

pizza and yogurt are two of my favs

no i did not put the yogurt on the pizza

but that might have been fun

xcept i only had one slice yesterday. i usually have more

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